Filet Mignon with Garlic Shrimp Cream Sauce

Filet Mignon with Garlic Shrimp Cream Sauce

Ches 6

"I am a big fan of combining steak and seafood. This is a cheaper option than a jumbo lump crabmeat recipe I enjoy as well. Hope you find it tasty."


35 m servings 777 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 777 kcal
  • 39%
  • Fat:
  • 63.1 g
  • 97%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 317 mg
  • 106%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

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  1. Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the filets aside to rest, covered loosely with foil.
  2. Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot and garlic until tender, about 2 minutes. Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes. Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes.
  3. To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.
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Your rating



  1. 42 Ratings


I thought this was a wonderful addition to filet mignon. I did not cut up the shrimp but left them whole and served them on the side in the cream sauce. I left the option open to drizzle the cre...

This recipe rocks!! absolutely amazing and its so easy! i made for my boyfriend on valentines day and i wish i would have invited some friends over to show it off! a thousand thumbs up!

I think a sorghum molasses reduction would have complimented the meat more appropriately. Keep shellfish on the side.

This was awesome. My family loved it and it will definitely make repeat appearances. I followed the recipe exactly except I added a handful of shredded parmesan cheese. the sauce was not heavy a...

Very Tasty! The only change I made was seasoning the beef and letting it sit at room temperature an hour before cooking. My husband was a bit concerned that he had forgotten some sort of speci...

AWSOME! i love love love red meats with seafood and this is a wonderful rcipe.

While the sauce is delicious, it is too much for filet Mignon. It would be wonderful over fresh pasta. But filet mignon deserves not to be overpowered with such a powerful and heavy sauce. Do...

This is a great recipe. Easy to make and tastes great. Made it as written and it turned out great. Nothing new to add...thanks for recipe...Chef Ches

I change the recipe up a little and did a cream cheese and parmesan sauce and with the steak and shrimp. It was Great !